Best Orange Pumpkin Muffins Recipes

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MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE



Mini Pumpkin Muffins with Orange Drizzle image

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

Provided by USA WEEKEND Pam Anderson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 36

Number Of Ingredients 14

1 (15 ounce) can 100% pure pumpkin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon finely grated orange zest
4 teaspoons orange juice

Steps:

  • Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  • Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
  • Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  • Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g

ORANGE PUMPKIN MUFFINS



Orange Pumpkin Muffins image

Make and share this Orange Pumpkin Muffins recipe from Food.com.

Provided by Divinemom5

Categories     Quick Breads

Time 33m

Yield 18 serving(s)

Number Of Ingredients 13

1 3/4 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup vegetable oil
1 cup canned pumpkin
1/3 cup orange juice
1 teaspoon grated orange zest
1/2 cup chopped walnuts or 1/2 cup chopped pecans

Steps:

  • Mix flour and spices in small bowl.
  • In large bolw,mix sugars,eggs and oil.
  • Add pumpkin, orange juice and zest,beat until well blended.
  • Stir in dry ingredients just until moistened.
  • Fill paper lined muffin cups 2/3 full.
  • Sprinkle each muffin with 1 tsp nuts.
  • Bake 20-23 minutes at 350 degrees.
  • Cool.

PUMPKIN-ORANGE MUFFINS



Pumpkin-Orange Muffins image

These pumpkin-orange muffins include prunes for extra wholesome flavor.

Provided by Maria Elizabeth O

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
½ cup white sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup moist prunes, chopped
1 ½ cups pumpkin puree
1 cup orange juice
¾ cup milk
2 eggs
2 oranges, zested
1 teaspoon vanilla extract
½ cup butter, melted
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
  • Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
  • Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
  • Divide batter between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  • Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 22.5 g, Cholesterol 24.4 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 219.3 mg, Sugar 8.9 g

ORANGE PUMPKIN MUFFINS



ORANGE PUMPKIN MUFFINS image

Categories     Bread     Vegetable     Breakfast     Orange     Vegan

Yield 12 muffins

Number Of Ingredients 11

2 large, very ripe bananas
½ cup orange juice plus zest of one orange
1 15-ounce can pumpkin (not pumpkin pie filling)
½ cup Date Paste
2 tablespoons ground flax seeds
1 tablespoon Pumpkin Pie Spice
1 tablespoon alcohol-free Vanilla extract
1 cup dried cranberries, unsweetened or fruit juice sweetened
3 cups gluten free oats
¼ cup finely chopped walnuts
½ teaspoon cinnamon

Steps:

  • Preheat oven to 350ºF. In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy. Transfer to a large bowl and stir in the oats and dried cranberries. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well. In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts. Bake for 30-35 minutes.

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